Take the lamb out of the packaging and place on a plate, Using some paper towel, dry off the meat of any excess moisture (unless marinated) Let the lamb come to room temperature for at least 20-25 minutes.
Preheat grill until lightly smoking. Season the lamb with salt, rub with oil (if marinated, skip the salt) and place on the grill. Cook each side approximately 5-6 minutes depending on the thickness of the lamb you have (Butterflied lamb legs can vary and cooking times will need to be adjusted)
Take the lamb off of the grill and place onto a cutting board and rest for at least 8-10 minutes, take a sharp knife and carve is against the grains of the muscle in slices, lightly season the slices if necessary and enjoy!